Mexican Chicken Salad Recipe

Mexican Chicken Rice Salad Recipe
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Mexican Chicken Rice Salad Recipe




For Salad:

2 cups of shredded, cooked chicken breast

1-cup cooled white or brown rice

1 cup washed and drained black beans

1 cup of corn kernels (dry, canned, or frozen).

1 diced red bell pepper

1/2 finely chopped red onion

1 cup halved cherry tomatoes

1 diced avocado

1/4 cup finely minced fresh cilantro

1 cup of cheddar cheese, shredded

Serving slices of lime

For Dressing:

Olive oil, 1/4 cup

Lime juice, 2 tablespoons

2 minced garlic cloves

1 teaspoon of cumin, ground

1 tablespoon of chilli powder

Paprika, 1/2 teaspoon

Pepper and salt as desired


Shredded chicken, cooked rice, black beans, corn, diced red onion, cherry tomatoes, diced avocado, chopped cilantro, and shredded cheddar cheese should all be combined in a big bowl.

To make the dressing, combine olive oil, lime juice, minced garlic, ground cumin, chilli powder, paprika, salt, and pepper in a small bowl.

Mix the dressing with the salad in the big bowl.

Make sure the salad is evenly coated with the dressing by gently swirling.

If necessary, add extra salt, pepper, or lime juice after tasting the salad.

Transfer the salad to a serving dish once thoroughly combined and seasoned.

For a flavour boost, serve lime wedges with the Mexican chicken rice salad.


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